tag:blogger.com,1999:blog-88207680121069444552024-03-20T21:26:46.258-07:00The Missenden Abbey BlogA variety of news, creations and tales from the staff of Missenden Abbey, a 12th Century venue set in the heart of the Chilterns offering exceptional conference facilities, wedding services and social events.Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8820768012106944455.post-11782740845841414152016-09-29T09:06:00.003-07:002016-09-29T09:06:50.092-07:00Duncan Ashby, Sous Chef at Missenden Abbey cooks up a storm at the Thame Food Festival<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: Calibri, sans-serif;">The Annual 'Cook Off' between Le Manoir aux Quat’ Saison and Aylesbury College took centre stage at the Thames Food Festival on Saturday. Duncan Ashby (Catering Worked Based Assessor) and Richie Carter (Catering Lecturer) took on two of Raymond Blanc’s chefs, Mark Peregrine and Adam Johnson, from the famous restaurant in Oxfordshire.</span></div>
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<span style="font-family: Calibri, sans-serif;">With a large crowd gathered in front of the smaller than normal Aga Chef’s Stage, the chefs went head to head cooking from a mystery box. Having won the coin toss to choose items first, Aylesbury College lecturers choose a fillet of smoked haddock leaving Le Manoir with some lamb mince! Along with an assortment of fresh vegetables, herbs and a variety of tinned produce, the chefs also had to choose 5 items from the mystery tray. Still not knowing what they were going to cook, they choose tinned fruit salad, cooked beetroot, a family pack of Pepperami, a bar of white chocolate and to Duncan’s surprise, a jar of Heinz Sandwich Spread!</span></div>
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<span style="font-family: Calibri, sans-serif;">Richie said "With half an hour on the clock we set about putting our dishes together. Sharing a chopping board, space was very valuable and our team work was put to the test! Our Menu was:</span></div>
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<span style="font-family: Calibri, sans-serif;"><i>Smoked Haddock, Celeriac and Beetroot Chowder </i></span></div>
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<span style="font-family: Calibri, sans-serif;"><i>with chilli, garlic and coconut milk</i></span></div>
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<span style="font-family: Calibri, sans-serif;"><i>Roasted Cherry Tomato, Blue Cauliflower and Herb Quinoa</i></span></div>
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<span style="font-family: Calibri, sans-serif;"><i>served alongside a sandwich spread and harissa hummus with toasted naan bread pieces</i></span></div>
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<span style="font-family: Calibri, sans-serif;"><i>Honey and Blackberry Cheesecake </i></span></div>
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<span style="font-family: Calibri, sans-serif;"><i>with white chocolate sauce</i></span></div>
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<span style="font-family: Calibri, sans-serif;">Having been ‘miked up’ all our thoughts and team tactics were communicated to the large crowd and being interviewed on stage as we worked added additional pressures but we succeeded! Three members of the audience we asked onto the stage to judge and for the second year running we were triumphant!"</span></div>
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<span style="font-family: Calibri, sans-serif;">Although Richie and Duncan were a little nervous at first, not knowing what we would be confronted with, they both thoroughly enjoyed their half an hour of stardom! They also took the opportunity of getting Raymond’s yet to be released new cookery book Le Manoir, signed by Raymond Blanc, as well as his pastry chef and judge from Crème De La Crème, Benoit Blin.</span></div>
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<span style="font-family: Calibri, sans-serif;">Congratulations to Duncan from all at the Abbey</span></div>
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<span style="font-size: 12pt;"><o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.com0tag:blogger.com,1999:blog-8820768012106944455.post-62664245617631437262016-09-02T03:56:00.000-07:002016-09-02T03:59:46.221-07:00A Fresh New Service For Afternoon Tea<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQEWFiw0PEOe2Gc0hhItdIArNEj6nWBCP5dejNXMlryM0i1xzGQ37F0mLQqZcu570W8pfoB4DgZ2SBhiRwCTPqLwU30g8WH1Wdn5cmWCssmVC7gGJHQW1auY1bWdmoq7eTLIFCgHYMXci/s1600/Afternoon+Tea+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQEWFiw0PEOe2Gc0hhItdIArNEj6nWBCP5dejNXMlryM0i1xzGQ37F0mLQqZcu570W8pfoB4DgZ2SBhiRwCTPqLwU30g8WH1Wdn5cmWCssmVC7gGJHQW1auY1bWdmoq7eTLIFCgHYMXci/s640/Afternoon+Tea+5.jpg" width="640" /></a></div>
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After a successful three years of providing guests with various Afternoon Tea packages, and being voted <span id="goog_852979138"></span>number 6 in the "<a href="http://www.getbucks.co.uk/whats-on/food-drink-news/top-10-buckinghamshire-afternoon-teas-9743439" target="_blank">Top 10 Afternoon Teas in Buckinghamshire</a>"<span id="goog_852979139"></span>, Afternoon Tea at Missenden Abbey has become more popular than ever, and we thought it was time to refresh the service and give it the recognition it deserves.<br />
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<i>Join us on Saturday 24th September from 12pm-4pm where we are hosting a special re-launch event, dedicating a whole day just for Afternoon Tea to show off our new service. Book your table now on 01494 866811. </i><br />
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<b>What's changed?</b><br />
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<u>When you can visit for Afternoon Tea</u><br />
We are now able to cater for weekday Afternoon Tea bookings between the hours of 3pm and 5pm as well as weekends. As before, bookings are subject to availability and pre-booking your tea is essential to secure a space.<br />
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<u>Presentation</u><br />
Our talented Chefs have crafted a new way of presenting all of the wonderful food included in the packages and we are no longer serving everything in one go on a tiered stand. Now, we will be serving freshly prepared finger sandwiches and mini cakes on slates along with all new crockery for tea/coffee.<br />
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<u>Service</u><br />
When you arrive at the Abbey, a member of our team will take you to your table and take your drink order. Not only are we now providing a larger variety of speciality tea, but you are now able to order mini bottles of Prosecco, a glass of Bucks Fizz or Kir Royale or a range of soft drinks and juices to accompany your menu of food.<br />
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As previously mentioned, our whole Afternoon Tea menu used to be served on a tiered stand and we would then leave you to enjoy your afternoon. We have now updated this service and your freshly prepared finger sandwiches and mini cakes will be brought out first on slates, and when you're ready, freshly baked scones that are still warm will be offered to you from a basket, accompanied with clotted cream and a strawberry conserve.<br />
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<b>So... how can you book?</b><br />
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To book your Afternoon Tea, simply call our Reception team on 01494 866811 and a member of our team will find a suitable day to book you in. We also offer Afternoon Tea vouchers for two for our Traditional and Sparkling packages which make for fantastic gifts.<br />
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For more information on packages and pricing, please <a href="http://missendenabbey.co.uk/afternoon-tea/" target="_blank">visit our website</a>.<br />
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Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.com1tag:blogger.com,1999:blog-8820768012106944455.post-32434954278534299852016-08-12T04:53:00.000-07:002016-08-12T04:54:35.782-07:00Refurb & Refresh!Missenden Abbey has recently undergone some major (and minor!) refurbishments and upgrades to the facilities and services offered to clients. If you haven't visited the Abbey for a while, we highly recommend you come and see the improvements!<br />
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The Chiltern Suite</h2>
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The Chiltern Suite is the latest addition to Missenden Abbey's conference facilities. <br />
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The multi-functional meeting room features a sound proof partition wall that allows for flexibility; enabling the space to be used as a large meeting room accommodating up to 65 cabaret or split into two separate meeting rooms that can fit up to 28 cabaret.<br />
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The newly developed room also benefits from new lighting, new carpet, refreshed decor, A/V equipment and air conditioning.<br />
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The Abbey Bedrooms</h2>
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At Missenden Abbey, we take feedback very seriously and always try our best to adjust our product to meet the needs of our customers. Due to some recent feedback regarding our bedrooms, we decided to spruce up the rooms in the main Abbey, giving them a fresh coat of paint, new furnishings and a more modern look. The newly refurbished rooms are now available to book from £80 a room.<br />
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The Carrington Suite Lounge</h2>
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The coffee/bar area outside the Carrington Suite has also had some upgrades in the form of new furniture, decor, new lighting as well as new hard-wood flooring, giving the area a much more modern atmosphere. Check out the fresh new look of the lounge next time you're here or ask us about private functions in the Carrington Suite!</div>
Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.com0tag:blogger.com,1999:blog-8820768012106944455.post-8740432542511387322016-08-10T03:15:00.000-07:002016-08-10T03:15:04.392-07:00The West End comes to Missenden!F<span style="font-family: inherit;">ind out more about th</span>e acts for our upcoming cabaret night; An Evening with Alexandra Fisher and tom Mole.<br />
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<b><span style="font-size: x-large;">ALEXANDRA FISHER</span></b></div>
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<span lang="EN-US"><span style="font-family: inherit;">Alexandra has just
finished touring the UK and the United Arab Emirates with an Australian
production of Erth’s Dinosaur Zoo for BOS Productions. </span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">An accomplished actor
and singer, she trained at both the Royal Academy of Dramatic Art and the
Western Australian Academy of Performing Arts. </span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US">C</span><span lang="EN-AU">redits include: Elizabeth
Bennett in <i>Pride and Prejudice</i>, Juliet in <i>Romeo and Juliet</i>,
Scheherazade in <i>The Arabian Nights</i> and Queen Elizabeth
in <i>Richard III</i> (Cunard/RADA Partnership). </span></span></div>
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<span lang="EN-AU"><span style="font-family: inherit;">Alexandra has featured in musicals <i>A Month and Five Days</i> (Park Theatre) and
<i>The Man Inside</i> (Landor Theatre) as
well as Hero in <i>Much Ado About Nothing</i>,
Juliet, Ophelia and Emilia in <i>Actors At
Work</i> (Bell Shakespeare Company), Jill in <i>Equus</i> (Perth Theatre Company), Jo in <i>Flightfall (</i>Old Fitz Theatre) and Lulu in <i>The Birthday Party</i> (Belvoir Street Theatre). </span></span></div>
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<span lang="EN-AU"><span style="font-family: inherit;">Short Films include:<i> Isle
of Ayelsbury, Sean and Jenny </i>and <i>Spirited </i>for
which she was nominated for Best Actress at the West Australian Screen
Awards. Television includes: <i>All Saints </i>and <i>Home
and Away</i>. </span></span></div>
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<span lang="EN-AU" style="font-size: 14.0pt; mso-ansi-language: EN-AU;"><b style="font-size: medium;"><span style="font-size: x-large;">TOM MOLE</span></b></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">This all began 18 months ago or so. Dad (Tom Wakeley,
if you don’t know) gave me a guest spot here at Missenden Abbey in cabaret with
the wonderful Tiffany Graves. I owe a huge thank you to Eva and the team for
letting me perform.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">I wouldn’t say I’ve been in the game too long. After
all, I turned 19 in May. I’m studying as a tenor at the Guildhall School of
Music (like father, like son), and will be for the next 3 years. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">I haven’t a long list of accolades to my name to roll
off now, but here goes;<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">At 8, I was the voice of a cartoon elephant on
CBeebies. Great fun, that was. Around the same time I’d become more interested
in my singing. In fact, you can hear a young treble Tom Mole singing on
Shepherd Little, the children’s nativity, music written by the </span>marvelous<span style="font-family: inherit;"> Gavin
Mole (no nepotism intended). If you’re in the market for a children’s nativity,
see Dad for details.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">I’ve only just left the Royal Grammar School in High
Wycombe. The last two years there were simply incredible, despite the exams. I
think my enjoyment was all down to the music department, led by Tim Venvell.
Way back in the 90s he formed a close harmony group for the boys in the sixth
form, called Singers’ Ltd. Dad will tell you, after the first time I heard the
group sing, I pledged to myself that this was the school I’d attend. I guess
that’s how it turned out. Our year,class of 2015, didn't do too badly. We
won Youth Choir of the Year 2015, as it happens. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;"><b><i>See Alexandra and Tom at the next Cabaret evening at Missenden Abbey on Sunday 18th September for £15 per ticket. Please visit the <a href="https://www.facebook.com/events/397878770406614/" target="_blank">Facebook event page</a> for more details or call us on 01494 86811.</i></b></span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.com0tag:blogger.com,1999:blog-8820768012106944455.post-71298804952416856162016-08-02T05:48:00.002-07:002016-08-02T06:27:53.920-07:00Rennie Grove Celebrate Volunteer's at Missenden AbbeyOn Monday 18th July, Rennie Grove Hospice Care held a party at Missenden Abbey to honour their volunteers. Guests were treated to Missenden Abbey's famous cream tea and also enjoyed live music and awards. We were delighted to host the event and the volunteers <span style="font-family: inherit;">"<span style="font-size: 11pt;">went away very happy after a thoroughly enjoyable afternoon."</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNeOpek-RmsYPmxgbHhqNFFeAmOqraz-dtouLyt5Xdfq7XcpebMPy-fceJ-UdNejzt8g3kTKGrXgrOpaAqZVe9XnMkRGW_5GXGer-nkiMc_M7X5OkSAhjfXMYwuQq7RblhCezk2VITjBQ/s1600/Rennie+Bear+and+Jordan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNeOpek-RmsYPmxgbHhqNFFeAmOqraz-dtouLyt5Xdfq7XcpebMPy-fceJ-UdNejzt8g3kTKGrXgrOpaAqZVe9XnMkRGW_5GXGer-nkiMc_M7X5OkSAhjfXMYwuQq7RblhCezk2VITjBQ/s400/Rennie+Bear+and+Jordan.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Missenden Abbey's very own Jordan Chapman with the Rennie Bear! </td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.com0tag:blogger.com,1999:blog-8820768012106944455.post-78552221465326461432016-08-02T05:37:00.000-07:002016-08-02T05:38:44.156-07:00Missenden Abbey Raises Hundreds For Rennie Grove Charity<div class="separator" style="clear: both; text-align: center;">
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Missenden Abbey Conference Centre has raised £800 for <a href="http://www.renniegrove.org/" style="box-sizing: border-box; color: #0099ff; line-height: inherit;" title="">Rennie Grove Hospice Care</a> through its annual Summer Fair.</div>
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Missenden Abbey held their summer fair in memory of former employee Martin Brown, who worked at the Abbey for 30 years before sadly losing his battle with cancer last December.</div>
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Eva Neupauer-Jones, General Manager at Missenden Abbey, said: "We once again enjoyed an excellent Summer Fair, despite some changeable weather, and are so proud to donate £800 in honour of our late colleague Martin Brown to a charity that does such important work."</div>
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More than 700 people visited the Summer Fair, which included craft stalls, large inflatables, mini tennis, the Amersham Brass Ensemble and Hurst Morris People.</div>
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A 'Great Missenden Bake Off' competition was judged by members of the <a href="http://www.bucksfwi.org.uk/" style="box-sizing: border-box; color: #0099ff; line-height: inherit;" title="">Bucks Women's Institute</a> in Great Missenden, with Jill Dean coming first with a strawberry gateaux.</div>
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Claire Redrup, Community Fundraising Manager for Rennie Grove Hospice Care, attended the day and said: "It was a lovely event despite a soggy start and we at Rennie Grove Hospice Care were delighted to be the beneficiaries of this year's annual fair.</div>
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"We're so grateful to everyone who made the day a success and would like to give a big thank you also to the team at Missenden Abbey for helping to raise invaluable funds with such a fantastic event."</div>
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Missenden Abbey Conference Centre holds a Christmas Fair on Sunday 11 December. For details see <a href="http://missendenabbey.co.uk/" style="box-sizing: border-box; color: #0099ff; line-height: inherit;" title="">www.missendenabbey.co.uk</a>.<br />
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Picture caption: Hurst Morris People outside Missenden Abbey Conference Centre at its Summer Fair.</div>
Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.com0tag:blogger.com,1999:blog-8820768012106944455.post-7557469780503396952016-08-02T05:30:00.001-07:002016-08-02T05:31:39.171-07:00ILM Success <div class="separator" style="clear: both; text-align: center;">
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Our warmest congratulations to our Customer Service and Reception Manager, Jonathan Dean, who has completed his first Line Management course with a Distinction and received his certificate for his Institute of Leadership and Management qualification from Vice Chancellor Professor Rebecca Bunting.</div>
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Jonathan is dedicated to providing outstanding customer service and has always been a team player. His drive for improvement with his ’can do’ attitude constantly develops our processes to enhance the clients' experience when visiting Missenden Abbey.</div>
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Well done Jon. Your future looks very bright!</div>
Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.com0tag:blogger.com,1999:blog-8820768012106944455.post-82425779244150249932015-05-15T09:32:00.000-07:002016-08-02T05:52:08.070-07:00More news from the Kitchen!<div class="MsoNormal">
This post is dedicated to my recent visit to the Natural & Organic show at London
ExCel on the 19<sup>th</sup> and 20<sup>th</sup>
of April. This was my second trip to London this year to review some
interesting products and gather some inspiration, and this time it was totally dedicated to healthy, 'Free From' and organic food produce.</div>
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From my point of view as a Chef, I think it's so important to visit exhibitions like this as it's where you can learn what products have become trendy and which organic and 'Free From' products are being injected into the market, especially these days where people are paying more attention to their food and lifestyles.That was one of the main reasons why I was looking forward to visiting the Natural & Organic show, to gain important knowledge, educate myself and to implement some new ideas into our kitchen here at the Abbey.</div>
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We are all aware that healthy lifestyles and health-benefiting food have biggest impact on our well-being and day to day existence. Without this kind of approach in our minds we would not be able to function to our full potentials mentally and physically. Hopefully after reading this blog post you will get an idea of what's out there food wise to support that idea and get inspired by.<o:p></o:p><br />
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During my visit to the Natural & Organic show, I noticed that coconut products were absolutely everywhere and decided to see what the fuss was all about. I stopped to talk with the representatives from a company called "Mighty Bee" from Thailand.<o:p></o:p><br />
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Their 100% organic Nam Hom coconut waters and virgin coconut meat were both so amazingly delicious that you couldn't not fall in love with them, just like I did! They use a cold and high pressured process to allow their delicately sweet coconut waters to retain their raw goodness for longer. They had some limited edition organic virgin coconut waters available, that arrived freshly frozen and absolutely untouched. All you had to do was defrost and enjoy with no additives, no preservatives, and no added sugar and never heated. As impressive as the coconut water was. the product that I would really like to highlight is Mighty Bee’s coconut meat, that I enjoyed a great deal as my mid-morning snack. The 'meat' was so delicate and smooth,completely melting in my mouth... "happy days" I thought!</div>
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Might Bee's virgin coconut meat is hand scooped from young green Nam Hom coconuts, and has a unique texture and subtle flavour. From tree to bag in 24 hours, the coconut meat is high in essential medium chain fatty acids and minerals such as Manganese, Potassium and Copper. It contains living enzymes to improve metabolism, high in essential fat burning energy sources and helps to boost the immune and nervous systems as well as circulation. You can use it as a dairy alternative in numerous baking recipes, or turn it into puree and add to baby food to increase nutritional value and to protect from infections. It is a really great 'superfood' and if you'd like to find out more, please visit their website: <a href="http://www.mightybee.com/">www.mightybee.com</a>.<br />
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The next company that I have spoke to that were also showcasing coconuts products (as well as some very interesting cacao products) was Atreea. Atreea’s farm company called 'Big Tree Farms' is the largest certified organic company in Indonesia, working directly with over 14.000 farmers throughout the largest and most bio-diverse archipelago in the world.Their main and best-selling product is coconut sugar and nectar. Their palm sweetener is made from the flower blossom nectar of palm trees, and are perhaps the world’s oldest sweeteners with a 6.000 year old history.Their coconut sugar is made from the flower blossom nectar of the coconut palm tree, cocos nucifera (not to be confused with the oil palm tree). Harvested multiple times a day (up to 3 litters per tree per day) the fresh organic nectar is then boiled into a thick delicious caramel syrup and ground into granulated sugar. The simplicity of this traditional process leaves the tree unharmed. In fact, a tree can continue to produce both nectar and coconuts for its entire life, which is up to 100 years ! It's worth mentioning the key benefits of coconut sugar, which is how low on the glycemic index (ideal for individuals watching their blood-sugar levels) it is. It is perfect for any sweetening need: baking; drinking; cereals and more as well as great alternative for athletes due to the electrolytes as well as containing calcium, potassium, zinc and magnesium.<br />
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I also tried some hand-peeled cacao beans from Big Tree and I must say that I really enjoyed them. Of course cacao is super rich in antioxidants, but their cacao beans aren't roasted, they're whole, easy to eat, magnesium –loaded, and can be snacked on like any other kind of nut. The flavour was pleasantly mild and nutty. I also talked to the representatives about their cocoa butter and they said that their cocoa butter is pure and cold-pressed while extremely important and beneficial for healthy skin and diet as it allows for essential fatty acids to flourish. The cocoa butter was clean and light in colour and I was very impressed. It can be used anywhere you would use high quality oils: drizzled on salads; use to make popcorn; smoothies; baked goods and you can even apply it onto your skin.<br />
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More info can be found at <a href="http://www.atreea.co.uk/">www.atreea.co.uk</a>.<o:p></o:p><br />
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Another delicious product that I have always loved and drink every day on holiday is Acai Juice. I was lucky enough to speak to the representatives of the company from Brazil - ‘Organique'.<o:p></o:p></div>
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They arrived to London with their premium ACAI blend. The Acai berry superfood is naturally grown in the Brazilian Amazon and is considered to be one of the most powerful and heathy fruits on earth! Loaded with antioxidants, omega fatty acids and other nutrients, the locals consider it a source of natural energy and is heavily associated with healthy lifestyles. Founders of Organique Acai wanted to make a product that is not only healthy but also great tasting; the healthiest berry available from mother nature . However, the Acai berry is not easy for consumption because of its bitter taste. Organique started mixing in other juices that would compliment the Acai berry juice and eventually came up with great tasting and potent Acai berry juice concentrate. Adding apple juice, acerola juice, guarana extract, green tea extract to their acai berry juice made it taste amazingly delicious and I personally loved it! You can check for more info on <a href="http://www.organique.asia/">www.organique.asia</a><br />
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That was it for me regarding drinking experiences during my visit to the Natural & Organic expo and I decided to move onto some different products. My next stop was Zingology, a company that produces whole food fruit and vegetable powders. They offer a very unique product made with only 100% pure vegetable or fruit ingredients (not diluted like juice) without any additives , fillers, binders or extracts. Zingology uses patented technology where fresh fruits and vegetables are turned into sparkling powders, keeping their nutritional content as near to the original fruit and veg as possible.<o:p></o:p></div>
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You can add some into the blender for a fruity twist to your morning smoothie, mix with water or juice for a nutritious afternoon refresher or simply sprinkle as a healthy garnish over salad, oats or toast. You could also fold into ice cream, yogurt, baked goods, soups, sauces and more for added colour, flavour and nutrition, and of course straight from the spoon because it tastes so good. This is definitely something to look up in my opinion, as their products are such a great value too. For example, one pot of raspberry powder has the equivalent of 660 fresh raspberries; that’s a lot of punnets with no wastage and no throwing away rotten berries. I got to taste some very interesting vegetable and fruit powders like beetroot (my personal favourite)carrot, coconut, mango, and strawberry. More fruit and vegatable flavours and information about Zingology can be found on their website <a href="http://www.zingology.co.uk/">www.zingology.co.uk</a>.<br />
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The next company that is really important to be mentioned is Rawchi Blends. This company has created bespoke blends containing the world’s most nutritious superfoods and superherbs to improve health and well-being. Each blend is designed to reach all aspects of busy lifestyles and are all vegan, raw, gluten free, lactose free, GM free with no added sugar or stabilisers and no synthetic vitamins or preservatives. Rawchi’s main focus is to create and provide high quality, organic superfoods that are not only high in protein but also offer a complement of natural raw vitamins , minerals and phytonutrients that provide a natural energy boost and to support the immune system. By increasing the amount of superfoods and adding more raw food recipes to your diet on regular basis, you could eliminate your comfort eating urges which could result in natural weight loss that is easy to maintain as well as experiencing increased energy levels.They offer around 9 bespoke blends such as #Vitality which increases energy, immune building and assists with weight management. #Longevity which is an anti aging blend that helps to reduce blood pressure, #Physicality that assists muscle repair, increases strength and stamina, and #Tranquillity which promotes peaceful sleep, soothes anxiety and calms mood.You can find out more on very interesting approach to nutrition on <a href="http://www.rawchifood.com/">www.rawchifood.com</a>.</div>
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While I was investigating all of these fascinating and tempting stalls, I was stopped by a fellow chef who noticed my 'chef' badge asked me whether I would have spare 5 minutes to go over to his companies section in the international produce area. I instantly said yes, of course! During our short walk towards his stall, he mentioned that he comes from Peru and arrived to the UK to exhibit some native products of his country like Maca, Camu Camu or Yakon syrup and some other products that I have never heard of before. I thought to myself, remembering that my favourite food, the potato, arrived to Europe more than 400 years ago actually from Peru. I knew at that moment that I was about to explore something very very interesting and important for my future in cooking.<br />
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The first product that he so passionately talked to me about was Cacao. Cacao due to its high nutritional content and exceptional benefits which was also believed to be the food of the Gods by the Ancient Incas. Peruvians harvest Cacao powder made from selected certified organic Criollo Cacao beans, a unique variety native to Peru. It is made using unique fermentation and a slow drying process to obtain the special flavour and aroma. I snacked on some great tasting Raw Criollo Cacao Bean , Raw Cacao Nibs, little drop of cacao Butter (perfect for stir frying mushrooms he suggested), and Cacao instant powder with Maca. The next superfood that he gave me for degustation and talked about was Camu Camu powder. Peruvian Camu Camu powder is made from berries while still green which is when its nutrients are at their peak. Pulp and skin are carefully selected and both parts are processed separately to get the most out of the fruit. Their exclusive cold drying process ensures that the whole fruit including all of its nutrients and co-factors remain in the finished product (an excellent source of vitamin C, antioxidants and bioflavonoids). Another interesting Peruvian product that I was lucky to try that day was 'Maca XPresso'.He said that Peruvians harvest Maca for a perfect coffee alternative which is made from 100% certified organic dried black Maca roots. Apparently it brings the energy you look for in coffee without the crash afterwards. There is absolutely no caffeine in Maca. Next product from Maca roots that I tried was raw Gelatinized Maca Powder. Peruvian Maca powder is made from selected organic dried Maca roots (80% black, 15% purple and 5% yellow) using their own unique raw gelatinizing process, a cold process that removes the starches from the root to obtain more concentrated powder so that it is easier to absorb and digest.<br />
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I also tried some dried Sacha Inchi Seeds, a plant that grows in the Amazon Rainforest of Peru. Its seed is rich in nutrients and fatty acids (omega3,6 and 9). They are simply delightful on their own or accompanied by berries and nuts, or as an addition to cold desserts and pastries. The last superfood product from Peru I tried and really loved was Lucuma Fruit powder. Lucuma is a fruit native to the Andean region of Peru, commonly categorized as an ‘egg fruit’ in English, due to its dry yellow yolk-like appearance and texture. Lucuma is considered to be Peru’s number one and national flavour, due to its rich maple/vanilla like taste and sweet aroma. All of these amazing food tastings lasted much longer than the planned 5 minutes (not that I minded), probably because like myself, he was a very passionate chef, which sparked a good 30 minutes of conversation. I learnt so much from this very kind Peruvian gentleman and I will be forever grateful that he invited me to his little world for 5 minutes...or 30! You can visit their website for more info and some ideas too at <a href="http://www.uhtco.com/">www.uhtco.com</a>.<br />
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That's it from me this week and I hope you enjoyed reading about my experience and have managed to gain some exciting inspiration for your next cooking project! Unill the next occasion, i'll leave you with some photos of the show.<o:p></o:p><br />
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Bart</div>
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Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.com2tag:blogger.com,1999:blog-8820768012106944455.post-9317909204994571992015-04-02T05:26:00.000-07:002016-08-02T05:53:06.916-07:00News from the Kitchen!<div class="MsoNormal">
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Hello everyone, Bart here; this time
from outside of the Abbey in London Excel; the home of the best
Food and Drink Expos in UK. The International Food and Drink Exhibition (IFE) is a show that I have always wanted to visit, and this year I was fortunate enough to attend it and I was blown away! The Expo invited exhibitors from 45 different counties, bringing the best of the best suppliers and retailers from almost every continent, showcasing their best products.</div>
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The IFE Show is organised every two years, alternating between Hotel Olympia and London Excel, and I must say that now I have visited both,
the IFE: London Excel, is by far the best show from the quality of the produce to the variety of beverages on display. The IFE was open to the public, meaning everybody could experience the
unique goods and talk to exhibitors from all over the world, which was fantastic in my opinion because where else could you taste all the best
produce from all over the globe, under one roof?</div>
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We arrived in London Excel at 10am and as soon as we entered the expo, we were amazed by the sheer size and how
large the event really was! We decided to start our experience in the British section, where retailers from England, Wales and Scotland brought their outstanding produce, ranging from the best potatoes products (mainly thousands of varieties of crisps), delicious chutneys, jams, and
relishes as well as cheeses and honeys. We got to try some of the most tastiest chocolate brownies and muffins and discovered succulent sausages as well as different varieties of sea weeds (some in the form of crisps and snacks, which I thought was a refreshing idea!) and of course plenty more.We wanted to take the time to speak with farmers and fishmongers
about their products and how they enjoy coming to London to showcase their best food. We found that many of the suppliers we spoke with are only just entering
the market and what better way is there to get your name out into the industry than at a show like this?<br />
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We decided to move onto some of the more exotic sections to visit
retailers from other countries. Our next stop was the Japanese zone, where
we spoke to very hospitable and widely acknowledged<br />
Japanese
representatives from, I believe, Kyoto. When we were approaching one
of the Japanese stalls, the Chef was in the middle of preparing some sort of
Japanese stew with noodles, potatoes, vegetables and thinly sliced beef, was
smiling at us from quite a while away, which made us want to find out what was going on. He
explained the way that the Japanese cook their stews and what sauces are the
best from Japan. We got to taste some extraordinary marinades and sauces starting with Yuzu (a citrus dressing made from Yuzu juice, orange juice, lemon juice
and rice vinegar), moving on to some very tasty Soy sauces, Tamari sauce (gluten free soy sauce), Mirin (a type of rice wine similar to sake) and of course
some cooking sakes and rice vinegars.<br />
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Our next stop was filled with a selection of the best Mexican goods, and once again, we were amazed by the quality and unique flavours on offer. We
sampled some fine vanilla liquids, pastes and marinades, not to mention the gorgeous cocoa
and cocoas snacks. Next to the Mexican section we were invited to taste some
Brazilian sweet sauces that complimented different palates, such as a guava sauce (fruity
and smooth), acai sauce (amazingly sweet and pleasant) as well as coffee and
chocolate sauce (sharp and sweet). We then moved on to the Italian department, and right away all you could see were tons of colourful olives (both marinated and dry), a variety of pestos, marinated peppers, garlic, sun dried tomatoes and endless tables of hams and sausages which were all, as expected, absolutely delicious!<br />
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So what was next? Well, we almost had no choice but to go and have something to
drink after trying combinations of different flavours from around the world, so we stopped at
the Oriental Tea stand. We were offered some very unusual tea made from
flowers which was quite honestly the most pungent and flavoursome tea that I had ever experienced! We also
tried some delicious coconut waters, and fresh fruit juices, and to finish our
drinking experience, we had to try some hot chocolate from Colombia, which was unlike anything else.<br />
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Unfortunately, time was not on our side, and due to enjoying the IFE experience so much, time disappeared just like our lunch break! We only had
one hour left but had only covered 30% of what was to be explored. So taking the crunching time limit, we decided to make our last stop at Falksalt, a company producing the best crystal flakes of sea salts from Cyprus.
The choice of sea salt they had to offer was something completely new to my
palate. We tried some Citron crystal flakes, wild mushroom sea salt, chipotle,
chilli, rosemary, garlic and my favourite of all, once smoked sea salt crystal flakes.
I was actually in the middle of eating some lovely vanilla and cherry ice cream
from a previous visit at an organic ice cream stall, which I was relieved to have with me to balance out the salty sensation in my mouth, and in that moment, I realised that ice cream and different types of sea salt flakes, work perfectly together! I can imagine what you might be thinking... ice cream
and sea salt? No thank you! But please one day, if you're feeling brave, buy some of your favourite ice
cream and some fine sea salt flakes (try different types like citron
or smoked) and experiment with mixing the flavours. The sensation is like nothing else and i'm sure you will absolutely love it and will want to share the experience with your friends. You can then have a lot
of fun experimenting with different combinations of different salts and
ice creams. Something different to do, right?<br />
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To summarise my overall experience at the IFE show, I must say
that as a chef and food lover, it doesn't get any better than being able to visit an expo like that with such variety, and I am forever grateful for an opportunity to share this story
with you and hopefully inspire many people to visit places like this or
even to come the Abbey one day, where I will be striving to inject some of the ideas and
flavours into my cooking after being so inspired Perhaps after reading this and looking through the photos, you might find some of the produce in your local market or maybe in an artisan shop in your town or village.<br />
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I cannot wait for my next journey to London next month for another tantalizing experience, this time completely dedicated to organic, 'free from' and healthy foods from around the world and to once again share my experience with you and one day if you visit Missenden Abbey, you will notice the inspired combinations and creations yourself.<o:p></o:p><br />
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Until next time!</div>
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Anonymoushttp://www.blogger.com/profile/04653447570771230386noreply@blogger.com0tag:blogger.com,1999:blog-8820768012106944455.post-21162843765978261932015-03-17T07:00:00.000-07:002015-03-17T07:00:05.964-07:00Mother's Day - 15.03.15<div class="MsoNormal">
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Mother’s day, or what we in Great Britain like to call
Mothering Sunday, is a celebration that is cultivated across the globe (almost
every country, although on a different day), bringing joy and excitement to
families.<br />
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There are many variations of the history of Mothering Sunday due to it being on a different day to "Mother's Day" in most other countries. In Britain, 'Mother's Day' is celebrated on Mothering Sunday, the 4th Sunday of Lent, which dates back Centuries. One theory is that the celebration could have been adopted from a Roman Spring Festival which is how the Romans celebrated Cybele, their 'Mother Goddess'. Mothering Sunday can also be regarded as "Mothering Church" as it is known that on this date, about four hundred years ago, people made a point of visiting their nearest and biggest church (The Mother Church) which was prompted by the Book of Common Prayer that says the 4th Sunday of lent refers to the heavenly Jerusalem as "the Mother of us all". Another, more recent theory of Mothering Sunday, was that young British girls and boys 'in service' (maids and servants) were allowed only one day to visit family each year, which was usually Mothering Sunday. </div>
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I will never forget the way I used to pay tribute to my
mother and how much I used to look forward to surprising her with beautiful
flowers and her favourite chocolate and vanilla sponge cake, that I learned to
bake from my dear Grandmother. I remember the excitement and anticipation of
this day and how my mother always almost cried seeing her little boy in the
door step with a bouquet flowers (almost the same size of me!), and a huge
smile on my face. Moments like that will always stay in my memory to cherish
with the ones I love. <o:p></o:p></div>
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Since getting older and becoming a chef at Missenden Abbey,
I really enjoy watching families joining us for a traditional Afternoon Tea to
celebrate Mothers and pay tribute to this important day. We are always careful
when selecting our menu for this special occasion and try to bring out the joy people
experience through our food. We bake fresh homemade scones on the day and our
signature ‘amazingly gooey’ chocolate brownies, as well as some mini petit
fours to accompany a freshly brewed pot of tea.(Not to mention the deliciously fresh finger sandwiches!) <o:p></o:p><br />
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In the Missenden Abbey kitchen, I have always been the chocolate brownie’s biggest fan.
Every time the brownies were made, I would be the first chef to cut a big piece
from the batch and eat it like a sandwich! On one of those days, enjoying a
good chunk of brownie, I decided to try something different for the next time I
baked it. I thought to myself, 'why not add another dimension and pour some
freshly brewed espresso to the mixture and add a handful of honey roasted
beetroot just before the baking stage'. I was inspired by people, who have
purchased our cook book and after mastering the given brownie recipe, try to
spice it up with their own creations and adding something special to the
mixture, like prunes for example. Well…to be honest with you, the sky is the
limit with this brownie recipe. As long as you enjoy it, nobody can stop you
from experimenting with the flavours and combinations of different fruits,
vegetables, syrups and liquors!</div>
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<i>Deconstructed Brownie; a creative arrangement of the
ingredients of the Honey Roast Beetroot and Espresso Brownie.</i><o:p></o:p><br />
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<b>Why not try it yourself?</b></div>
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300g (10.5oz) plain chocolate (60% cocoa solids)</div>
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300g organic butter</div>
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375g (13oz) golden caster sugar</div>
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225g (8oz) plain flour</div>
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1.5 teaspoon of baking powder</div>
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4 large organic free-range eggs</div>
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1.5 teaspoon of vanilla extract</div>
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4 shots of freshly brewed espresso</div>
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300g of roasted and drained beetroot</div>
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140g (5oz) white chocolate chips</div>
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140g (5oz) milk chocolate chips</div>
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<b>Honey Roasted Beetroots:</b><br />
You will need about 500g of fresh organic raw beetroot (peeled and diced into small cubes 1cmx1cm), 150ml of your favourite honey, 50ml of balsamic vinegar, 10ml of extra virgin olive oil. Mix the ingredients together and bake on 150 degrees celcius for two hours, stirring every 30 minutes. Drain and leave it to cool.<br />
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<b>Brownie:</b><br />
1. Place the plain chocolate, butter and espresso in a large bowl and sit over a pan of simmering water to melt.<br />
2. While the chocolate is melting, mix the plain flour with the baking powder and sieve.<br />
3. Take the melted chocolate off the heat and stir in the sugar (do not worry if there are some lumps in it at this stage). Beat the eggs together with the vanilla extract and add to the mixture.<br />
4. Finally, gently stir in the flour and then the chocolate chips and beetroot. Stir until all the ingredients are infused, but do not over mix.<br />
5. Cook at 170c/325f/gas3 for 45 minutes or until cracks start to appear on top. </div>
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